This soup only takes 30 minutes and is awesome on a cold night.
Ingredients
- chicken broth: 2 cans (49.5 fluid ounce cans, divided)
- cheese tortellini: 1 pack (20 ounce pack)
- olive oil: 1 tsp
- mild Italian sausage: 1 pack (12 ounce pack)
- onion: 1 piece (chopped)
- garlic: 2 Tbsp (minced)
- italian seasoning: 2 Tbsp
- tomato puree: 1 can (28 ounce can)
- bunch fresh spinach: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
-
Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.
